About this Recipe
Soup stock – I can’t think of anything more important to a well stocked pantry! It’s great for, well, soups, and an awesome addition to stews and sauces! I always keep a few jars of varying sizes in the freeze to ensure I have it on hand. Here’s a nutrient rich chicken broth recipe that is simple and delicious!
- Fresh Filtered Water
- Bones from Whole Roasted Chicken
- Veggies and/or Veggie Cuttings
- Apple Cider Vinegar
- Salt, Pepper, & Herbs
Here’s a great tip that I learned just a year ago. When preparing veggies for meals, don’t toss the cuttings: tops, skins (yes, even onion, garlic, and potato skins!), ends, etc, into the compost! Instead, store them in a big bag in the freezer.
The next time you make a broth of any kind, add them to the stock pot – they add great flavor and nutritional value! When your done making your stock, then you can toss them into the compost!
Nothing but Nutrition!
Step by Step Instructions
Step 1 – Build Your Stock!
Place chicken bones, veggies, veggie scraps etc, into large stock pot. I have even been known to add leftovers from the fridge to my stock pot (go ahead – give it a try!). I hate food waste, so if no one’s going to eat it, I am going to get the most out of it before it hits the compost!
Step 2 – Cover it Up
Cover ingredients in stock pot with filtered water. Stir in salt, pepper, any herbs or spices you like (to your taste preference), along with a couple of tablespoons of Apple Cider Vinegar (brightens up the stock and helps extract vital minerals from the bones).
Step 3 – Boil & Simmer
Bring ingredients to a hard boil for about an hour (keep a lid on it so it doesn’t reduce too much), then turn down to a simmer (with the lid on!) for another 12-23 hours (the longer the better, and your house is going to smell divine!). I turn mine down to the lowest possible setting and let it simmer overnight.
Step 4 – Strain, Use, Freeze!
After the stock has been simmering for 12-24 hours, remove from heat and allow to cool. When cool, pour through a fine wire strainer (press veggies and bones with a wooden spoon to extract all the goodness!). Discard bones & veggies scraps, etc, in the compost. Use what you need immediately, and pour the rest into glass containers with tight lids (I use varying sizes of mason jars) and store in the freezer until needed. There you go – broth made, pantry, stocked!
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